Tuesday, July 1, 2008
Easy, Fast Lemon Pepper Grilled Chicken
Take the desired number of chicken breasts straight out of the freezer and place them in a ziploc bag or container with a lid. Pour in 1/4-1/2 cup of lemon juice and sprinkle chicken liberally with lemon pepper seasoning and place in the fridge. Flip bag or container over after 5-7 minutes.
Meanwhile, heat the grill. Before the ice glaze has melted off the chicken (roughly 10-15 minutes), toss it on the grill. Turn heat to medium and flip chicken after 8-10 minutes. Heat until chicken is 160 degrees through the thickest part of the breast. Depending on your taste, you may want to add more lemon pepper.
This is the moistest grilled chicken you'll ever eat - you can tone down the lemon pepper for the kids. Yet another recipe from my friend Tammy and here's the easiest dessert recipe (sort of gourmet ice cream sandwiches). Check out Rocks in my Dryer for more Five Ingredients or Less Recipes.